
COLD BREWED HAWAIIAN HAZELNUT & COCONUT MILK ICED COFFEE
- 1 cup coarse ground Hawaiian Hazelnut coffee beans
- 4 cups cold water
- 1 (14 ounce) can, full fat coconut milk
- 1/4 cup Stonewall Maine Maple Syrup
- Place the ground coffee in large glass container / jug and pour the cold water over top.
- Stir to make sure all the grounds are saturated
- Place in fridge for 12-24 hours to brew.
- When ready, pour the brew through a coffee filter or cheesecloth lined sieve as many times as it takes to make sure all the grounds are gone
- Store in the refrigerator for up to 2 weeks.
- Serve over ice with sweetened condensed coconut milk
- In a small sauce pan, over medium high heat, bring the maple syrup and coconut milk to a boil.
- Turn heat down to simmer and cook, stirring frequently, until reduced to 1 cup (approximately).
- Pour into container and store in fridge
- 1 (14 ounce) can, full fat coconut milk
- 1/4 cup Stonewall Maine Maple Syrup
- Place the ground coffee in large glass container / jug and pour the cold water over top.
- Stir to make sure all the grounds are saturated
- Place in fridge for 12-24 hours to brew.
- When ready, pour the brew through a coffee filter or cheesecloth lined sieve as many times as it takes to make sure all the grounds are gone
- Store in the refrigerator for up to 2 weeks.
- Serve over ice with sweetened condensed coconut milk
- In a small sauce pan, over medium high heat, bring the maple syrup and coconut milk to a boil.
- Turn heat down to simmer and cook, stirring frequently, until reduced to 1 cup (approximately).
- Pour into container and store in fridge
- In a small sauce pan, over medium high heat, bring the maple syrup and coconut milk to a boil.
- Turn heat down to simmer and cook, stirring frequently, until reduced to 1 cup (approximately).
- Pour into container and store in fridge